A culinary internship integrates academics with professional work experience. Students earn college credit while working in varied culinary-focused businesses, gaining valuable hands-on experience. Students are encouraged to contact the internship coordinator at least two months prior to the semester they are requesting placement. Culinary internships require a minimum of 320 hours of work during the enrolled semester. Group 2 course.
Required Prerequisites CUL 110
, CUL 111
Recommended Prerequisites or Skills Competencies
Placement into ENG 99
General Education Outcomes supported by this course
Communications - Direct
Course Learning Outcomes Knowledge:
- Explain key concepts, terms and relationships within the restaurant industry.
- Identify equipment and products used in professional kitchens.
- Connect the use of technique, methods, and procedures to planned end results.
- Use their culinary knowledge and skill in a commercial setting.
- Integrate quality cooking methods and service to produce customer satisfaction.
- Relate interactions between cooking and design, sanitation and management.
Caring - Civic Learning:
- Interact with others in a productive manner as part of a kitchen team.
- Interact with clients providing product information and quality customer service.
Learning How to Learn:
- Describe the impact of quality food service on successful food service outlets.
- Interpret standardized recipes to create various menu items.
- Determine appropriate knife skills and cooking techniques in various commercial restaurant situations.